PREMIUMS
BLUE 20
RED 15
WHITE 10
SUPERINTENDENT DONNA SCAROLA
ENTRY DEADLINE: July 3, 2026*
EXHIBITS DUE: Tuesday of Fair Week from 2pm - 8pm
LOCATION: Exhibit Building
EXHIBITS RELEASED: Sunday 4pm
*All entries must be submitted by the deadline for the fair to prepare entry tags, administrative tasks and logistical considerations for display in each department. If for any reason that your exhibit is not ready, prepared, finished or otherwise by the exhibit drop off date, there is no penalty; let the department know that you did not bring that exhibit and your entry submission and entry tag will be scratched.
GENERAL RULES
- A 3x5 recipe card MUST BE INCLUDED for all entries. Put exhibit Department, Division, Class and description on the back of the recipe card. EXHIBITS WILL NOT BE JUDGED WITHOUT A RECIPE CARD.
- If exhibit should be considered for Baking Contests (below), please indicate on entry submission, as well as the recipe card and entry tag (tags received at exhibit drop off days/times).
- All baking MUST be wrapped and on a paper plate or cardboard cut to suitable size. PLEASE USE ZIP-LOCK BAGS, with recipe card enclosed.
- No limit on the number of entries as long as a different recipe used for each entry. If entering more than one in a class, recipe must be included for each exhibit.
- No baked goods requiring refrigeration accepted (e.g., cream pies or items containing cream cheese).
- Cake exhibits must be half a cake. Bread exhibits must be half a loaf.
- All baked goods need to be completely cooled before bringing to the Exhibit Building.
- Due to health regulations, all baked items in the fair will not be returned to the exhibitor.
- Baked goods are judged using the following Score Card: General Appearance 30pts; Texture 35pts; Flavor 35pts; TOTAL 100pts